Banana Cupcakes with Chocolate Peanut Butter Frosting
These Instant Pot Cupcakes are easy and healthy! Gluten free, dairy free banana cupcakes with chocolate peanut butter frosting are made from scratch in the Instant Pot or right in the oven!
Servings: 6
Calories: 298kcal
Equipment
- Instant Pot 6 qt
- Teacup Molds
- Instant Pot Trivet
Ingredients
Cupcakes:
- 2 banana ripe and mashed
- ¼ cup almond milk or soy milk
- ½ cup maple syrup
- 1 eggs
- 1 tsp vanilla
- 1 cup rice flour or whole wheat flour
- ¼ tsp baking soda
- 1 tsp baking powder
- ¼ tsp salt
Frosting:
- ¼ cup peanut butter smooth
- 1½ tbsp maple syrup
- 1 tbsp cocoa powder
Instructions
Instant Pot
- Place a trivet in the bottom of the Instant Pot and add 2 cups of water.
- Mash two large bananas in a medium mixing bowl. Gently stir in the almond milk, maple syrup, egg, vanilla extract, rice flour, baking soda, baking powder, and salt. Nows the time to add any optional mix-ins. 2 banana, 1/4 cup almond milk, 1/2 cup maple syrup, 1 eggs, 1 tsp vanilla, 1 cup rice flour, 1/4 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt
- Lightly spray silicone cupcake liners with cooking spray and fill each cavity ¾ full with batter. You can use ramekins, mason jars, or a springform pan as well.
- Tightly cover the cupcakes with aluminum foil, and place your cupcakes onto the trivet. You may have to make two rows. If so, turn the liners slightly to keep the cupcakes from stacking directly on top of one another.
- Close and lock the lid and turn the valve to sealing. Select Pressure Cook and set the cook time for 25 minutes. If making a cake, cook for 35 minutes.
- While your cupcakes are cooking mix peanut butter, maple syrup, and cocoa powder together in a small bowl. Mix until well combined and there are no lumps of cocoa powder. 1/4 cup peanut butter, 1½ tbsp maple syrup, 1 tbsp cocoa powder
- When the cook time is complete, let the pressure release naturally. Once the pressure valve drops remove the lid, and gently remove your cupcakes.
- Remove the aluminum foil covers from your cupcakes, and let them cool to room temperature.
- Once the cupcakes are cooled, use a spatula to spread 1 tbsp of frosting on top of each cupcake.
Oven
- Preheat oven to 350°F.
- Lightly spray a cupcake pan with cooking spray.
- Mash two large bananas in a medium mixing bowl. Gently stir in almond milk, maple syrup, eggs, vanilla extract, rice flour, baking soda, baking powder, salt, and any optional mix-ins. 2 banana, 1/4 cup almond milk, 1/2 cup maple syrup, 1 eggs, 1 tsp vanilla, 1 tsp vanilla, 1/4 tsp baking soda, 1 tsp baking powder, 1/4 tsp salt
- Fill each cupcake cavity ¾ full with batter.
- Cook for 35 minutes, or until a knife inserts and comes out clean.
- While your cupcakes are cooking, mix the peanut butter, maple syrup, and cocoa powder together in a small bowl. Mix until well combined and there are no lumps of cocoa powder. 1/4 cup peanut butter, 1½ tbsp maple syrup, 1 tbsp cocoa powder
- Allow your cupcakes to cool to room temperature.
- Once the cupcakes are cooled, use a spatula to cover each with 1 tbsp of frosting.
Video
Notes
Healthy Diet Information
- 21 Day Fix: One of these 21 Day Fix Cupcakes counts as a Yellow Container treat swap.
- 2B Mindset : This counts as a "silly" carb or treat.
Recipe Tips
- A handheld potato masher works perfectly to mash your bananas.
- Sometimes I like to omit the cocoa powder from the frosting. The sweet peanut butter frosting is amazing without the chocolate.
- Rice flour can be substituted in equal amounts for whole wheat flour, or gluten free flour.
- This works well as a cake too! Just add your batter to sprayed springform pan, and cook on high pressure for 35 minutes, with a natural pressure release.
- Adding in chocolate chips is an easy way to sweeten these up a bit! I’d add 1/4 cup to the batter.
- Our Instant Pot Cupcakes store well in an airtight container.
- I love leaving the frosting off these and leaving them as banana bread muffins!
- Cooking time might be different if baking at a higher altitude.
Want more Instant Pot baking recipes?
Nutrition
Calories: 298kcal | Carbohydrates: 55g | Protein: 6g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 27mg | Sodium: 220mg | Potassium: 393mg | Fiber: 3g | Sugar: 25g | Vitamin A: 65IU | Vitamin C: 3mg | Calcium: 89mg | Iron: 1mg